The start of summer means salad-for-dinner season, and we’ve got three great ones on tap this week: a Niçoise-style salad with Italian tuna and soft-cooked eggs, a delicate herb salad topping a simple chicken cutlet, and a Mediterranean pita salad with goat cheese and chickpeas. The potato-asparagus chowder is great for the occasional cool night. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeAsparagus-Potato Chowder
This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, and the tender stalks and tips go into the chowder.
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RecipeNiçoise-Style Salad with Soft-Cooked Egg
This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing will keep for a week in the fridge.
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RecipeSautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette
Elevate your chicken sautée tonight with a recipe that embraces spring (hello, fresh, tender herbs!) and incorporates a simple, tangy vinaigrette. For the vinaigrette, use a pure or light variety of olive oil, both of which are milder than more full-flavored extra-virgin olive oils. You want the olive oil to serve as a backdrop to the vinegar and not a strong flavor in and of itself.
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RecipeBrazilian Skirt Steak with Golden Garlic Butter Recipe
Based on a dish you’ll find in many Rio de Janeiro restaurants, this recipe uses few ingredients but packs a lot of bold flavor. Pair with smashed potatoes and roasted asparagus. -
RecipeChickpea, Arugula, and Pita Bread Salad with Goat Cheese
Harissa is a spicy Middle Eastern condiment flavored with cumin, caraway, and chiles. In this dish, its flavors are deconstructed in a mildly spicy and sweet dressing. Ancho chile powder or crushed red pepper flakes may be substituted for the Aleppo pepper.
